Light-Emitting Diodes (LEDs) for Improved Nutritional Quality

Light is one of the key factors in plant production. Phytochemical composition and content as well as nutritional and postharvest quality depend on light quality and quantity in many plant species, especially in leafy vegetables, many of which are grown in controlled environments where artificial or supplemental illumination is needed. With the development of light-emitting diode (LED) technology, the manipulation of light conditions in order to improve nutritional value in plants has become more viable. The most important findings of recent decades concerning LED illumination, which involve changes in the nutritional quality of vegetables with respect to the content of ascorbic acid, anthocyanins, carotenoids, phenols, tocopherols and other related phytoconstituents subjected to light quality and quantity, are discussed in this chapter.